Super Seedy Granola Bars

Have you ever made granola bars that were so good you couldn’t stop eating them? Yeah, these are those granola bars. I have been loving making variations of our Healthy 5-ingredient Granola Bars. They’re so simple, quick and satisfying, I can’t help but dream up new flavors. Chocolate Chip Almond Butter? Yep. Healthy Brownie? Uh huh. Super Mega Seedy? Yeah, this is happening. It starts with seeds, and lots of them! Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses.

For instance, flax and chia seed are incredibly high in fiber and healthy fats, including Omega 3s.

And hemp seeds – the healthiest of the bunch – are a complete protein, loaded with Omega 3 and 6 fatty acids, and contain all 19 essential amino acids, which are essential for optimum health.

What’s not to love about these bars? Oh, and I didn’t even talk about the oats and nuts! So many nutrients. These bars get their sweetness from two sources: dates and agave nectar – two sweeteners found in nature that I love using in place of processed sugar whenever possible. The combination of the two not only provides an irresistibly sweet bite, but also acts as the glue that holds it all together. My favorite part about making these? You get to use your hands and feel like a kid again. I love using my hands to mix the wet with the dry ingredients. Even though my hands are a sticky mess afterwards, it’s so worth it. Look at these beauties! You’re going to love these bars. They’re:

These bars are perfect to make ahead of time for snacking when you’re short on time. I like to keep a batch in my freezer in case I have to run out the door and know I’ll be hungry later. Please tell me I’m not the only childless person who packs snacks for outings? Please?

If you make this recipe, be sure to let me know in the comments! Or, take a picture and tag it #minimalistbaker on Instagram. I want to know if it’s love at first bite (which, I suspect it will be). Cheers!

Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.

Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)

Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.

Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.

Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13.)

Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.

Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

Notes

*If your dates don’t feel sticky and moist, soak them in hot water for 10 minutes then drain before processing. This will help hold the bars together better.*Adapted from my 5 ingredient granola bars

I have to make these bars every week…my kids gobble them up!! so much healthier than packaged cereal bars, thank you for the recipe!! I was out of sunflower seeds so added raw pumpkin seeds instead and it was delish!

I haven’t made my own granola bars yet, but these look so easy and healthier than grocery store bought options that I gotta try them! Can’t wait to use up all the nuts and seeds sitting in my pantry :)

Ha! I just got done making granola bars and now I wish I would’ve tried these. Oh well, with ten hungry kids at my farm, they’re bound to be eaten soon and another batch of granola bars made. Yum! I wanna make a paleo/trim healthy mama version of these RIGHT NOW! Maybe I’ll post my version on my blog.

Lol, no, Dana, you are not alone. I bring snacks for myself all the time; sometimes I pack it in one of those insulated lunch bags, so I look even more absurd! :P I’d like to think that pretty soon the snack-toting thing is going to be super-fashionable, and we’re setting a trend. ;)

I like everything about these except the agave. (I’ve read everywhere that it’s basically highly processed fructose. True agave syrup as used in S. American cultures is not the sweet stuff sold here.) I’m going to try these with home made coconut sweetened condensed milk made with organic maple syrup. YUM!

I would just like to thank you for making my family’s switch to a plant-based whole foods lifestyle a bearable one. I frequent your website often to get recipes when I need a guilt free sweet fix, which I, with slight guilt, must admit happens about every six days. I live in Joplin, MO, and actually teach a class to educate people on how getting back to their kitchen will help improve the quality of their lives’ and health. This month’s class will feature snack foods both sweet and savory, and all of my sweet recipes will be straight from your site (giving credit for your minimalist genius on every recipe print out, of course). Thank you again for all that you do here!
Sincerely,
Fan for life :)

LOVE the ways these look, especially the way the turn out so perfectly imperfect! The photography highlights their simplicity and beauty – better than any bar you could get at the store, these are going on my “to-cook” list for sure!

Since discovering your blog a few months ago I feel like I pin 75% of your recipes – they all look so good and easy! This is especially noticeable after vacation when I’m catching up on my blog reading! Thanks for another fantastic recipe and for ignoring my stalker-ish tendencies!

There is way too much sweetener in these for my taste. I made an altered version using just dates and it tasted healthy….. or maybe just a little bland. For a doubled batch, 1/4 corn syrup or aguave is sufficient.

Also I would suggest baking longer than recommended (30-40 min) and covering surface with aluminum foil. The foil keeps the moisture in the mix and forces it into the dry grain. Also I process half the oats into flours. Granola is a little obsession of mine.

These bars are soooo good. You’re right, I can’t stop eating them. I knew that would be the case as I’ve made your chocolate chip almond butter version a couple of times before. Delicious. Thanks for another great recipe!

Just made these and can’t believe how quick it was to make a batch! So I turned around and made a second one immediately :) Did not have hemp but added roasted coconut chips to one batch and used honey instead of agave. The variations like you mention are endless. Thanks for the recipe Dana!

I have made your 5 ingredient granola bars twice now, and was excited to try your recipe for the seedy type. Alas, I had only a scant 1/4 cup of dates! I made them anyway, using toasted oats and almonds, chia seeds, and ground flax meal along with tahini and maple/agave syrup. Then I put them in the freezer. Well, they were quite tasty, but even the freezing didn’t help them stick together the way dates do. So, what did I do with a plate of large crumbles? Add almond milk! Yes, your granola bars are just as tasty–if not tastier–as granola cereal!

Hello and thank you! I made them tonight. I did have a problem though — they were extremely gooey and not able to cut them. I did not alter the recipe. Maybe I packed the healing cup of dates too densely.

The outcome was like fruit roll up texture.

I triple checked the indgredient and process but for sure I did something wrong.

These are sooooo good. I used a little less honey than the recipe called for, and it’s still super sweet. You definitely need to have a good food processor to process the dates. I love my food processor, but even it had a hard time with this. My picky husband loves them too!

These are a staple in our home now. Also wanted to share that I ran a marathon yesterday, and chopped one of these bad boys up into smaller chunks, wrapped it in plastic wrap and carried it to help fuel me. Worked like a charm! I’m always on the lookout for something that will work well for training/race day but isn’t a synthetic nasty gel.

Made these tonight and I’m in love! So easy, filled with so many wonderful ingredients, and a lot cheaper to make than the junk they sell at the grocery store. It helps that I can buy all the ingredients at my local bulk food store:) I’m truly in love with your blog.

I made some modifications using what I had on hand, because I was so anxious to make these. I love the 5 ingredient granola bar too! I used raisins for the dates, maple syrup, an quinoa for the flax and hemp. They are delicious! I’m licking the sticky spoon. Thank you for a wonderful recipe.

These are my family’s favorite homemade granola bars! I’ve made them numerous times and they always go super quick. I didn’t have any dates last time so I just substituted raisins and they were just as yummy. Thanks for sharing, your pictures are amazing by the way…makes me want to go have a granola bar right now!

I made these and they are VERY GOOD! Who knew I could make granola bars? I’d never puréed dates or toasted oats before either so I feel quite accomplished. I used pumpkin seeds instead of hemp seeds, and I actually added a few walnuts, cashews & peanuts. For the “agave nectar or maple syrup”, I used 1/8 cup each. I used peanut butter, and added sea salt since my PB doesn’t have salt. The bars are all things that you describe them as being! Thank you!

Honestly, you can just skip the agave. They are delish as is (with a drizzle of maple syrup or raw honey). I find the dates offer enough sweetness that you don’t need any other sweetner. Yummy and so amazing as a post exercise snack. Thank you!

I made these today and they are wonderful! They have just the right amount of sweetness. I followed the recipe exactly with two small additions: about a tbsp of sesame seeds (can’t have enough seeds, right?) and a tsp of cinnamon. Those were just to suit my taste. I’m sure they’re just as lovely as is. Thanks for this great recipe!

i’m going to make these to take on our vacation which will include lots of hiking!
they will be coming on an airplane with us. after i make them, should i just wrap them in plastic wrap individually and freeze? then when we arrive should i refreeze and take out as needed or just refrigerate?
thank you!

Hello! I’m planning to give this recipie a shot tomorrow. I wonder, how do you store them and long does they hold? I really love your blog and I’m so exited for doing these bars because they look FANTASTIC!

Oh my!! Before they even cooled I was licking my fingers — these are AMAZING!! I added toasted coconut and used macadamia nuts instead of almonds. MMmmmmm. I think this is my new breakfast.
Thank you so much, I can’t wait to try more of your recipes!

Ooe thanks so much for this !
I just made my batch, can’t wait to use it as a hiking snack :D
My bar basics were the same. Just subbed the dates with cranberries, and the combining aid with a spot of honey and a wee bit of caramel left from baking (yeah yeah a little cheat hehe)
Can’t wait to have a nibble !

I just wanted to say a big THANK YOU for coming up with this recipe! It came out perfectly and held together like a real granola bar. My 1-year old is a fan, my husband asked me if I really did make it myself (after eating 2 bars in succession). I hardly ever comment in blogs but I really love yours. It looks amazing, the recipes work and you make healthy eating so simple!

This recipe was the last in a list of recipes I tried for some kind of “bar” snack, and it was my favorite. I used walnuts only and substituted flax and hemp for pepitas and added cranberries and coconut. Yowza! I made a double batch and shipped half to a friend who went bonkers over them (now I am committed to always make double and send him half). I love that, as long as the basics are met, you can improvise with what ever nuts, seeds, or other additions you want as long as you don’t add so much they don’t stick together. I wrap each bar in wax paper so I can just throw it in my purse pocket, and it works great. I have also made balls with them.

I’ve been looking at making my own healthy superfood breakfast bars for a while now and I think I’ve found the ultimate recipie…. Thank you!! I added some of my own twists like others. The one I wanted to share was that I only had dried chopped dates, but wanted to give this a go. So, combining a tip from another recipie I soaked my dates in Earl Grey for the day while I was at work. This also meant I didn’t have to chop them up and get another gadget out. Anyway, it worked a treat and I’m dead chuffed with the end result!! Thank you so much!!

These are AMAZING. We are a nut free house and largely alkaline, so we use soy nut or sunflower butter with the agave with whatever array of seeds and coconut, oats, etc we have on hand. My 4 and 6 year old beg for these. So healthy and delicious!! We love them. Thank you for this great recipe!

We’ve made these numerous times and my BF absolutely loves them. Way better than store bought. I was slacking for a bit and he actually asked me to make them for him (which he never full out asks for anything). The only thing I do differently is add plums/dates and craisens instead of just dates. They are so good.

My husband turned vegan earlier this year and I tried this recipe out. The only difficulty I had was converting the measurements into grams and ml (and this is the metric we use in the UK mostly) but once I worked that out, these bars were quick and ready to make. Oh, and completely delicious. Thanks, and keep sharing more recipes please :-)

My European in-laws and friends were always asking me for my recipes (back in the day when the internet was just a few boards on CompuServe) and whilst I appreciate the metric system, I found it easier to just buy them a set of nested American measuring cups and spoons, preferably metal. Saved a lot of conversion. They are often available now in stores or on Amazon.co.uk. So if you end up using a lot of recipes with American measurements, this might make it a bit easier.

Keep an eye out at your local thrift stores, I found a medium sized Cuisinart FP for ten dollars, has work great so far, makes hummus really nicely. But you have to be patient for those deals, right time right place sort of thing.

Thank you so much for this recipe! I made a batch of these before a long vacation and they saved us so many times – they were perfect for preventing mid-afternoon hanger and we ate them for breakfast a few times when we were travelling and didn’t want to have to give in to getting something else unhealthy from a coffee shop. They traveled really well for over a week just wrapped in some plastic wrap, although I did accidentally smush a few in my suitcase (still yummy!).

We used almond butter, along with extra roasted pecans and pumpkin seeds to replace flax and hemp b/c we didn’t have them on hand. Getting the oats, nuts & seeds toasty made them over the top delicious when combined with the sweet dates & maple syrup.

These look terrific and I’m going to make some! The only thing is that I think you should include some text about how these are very (VERY) calorie dense bars. This is fine if you do a lot of exercise – perfect in fact for after running or a weight session, however if you don’t do exercise then they should be eaten in moderation!

I’d like to share what I did different. And in the same breath say thank you, everything turned out really nice.

As you suggested, I soaked my dates, I think this helped a lot in keeping things “together.” I also added a hand full of raisins to the dates and then ground it all up in the food processor.

The oats I toasted in a skillet, for me, it is quicker, and I get a little more control. The almonds I did in the stove, but in the future I think starting with the oats in a skillet and then when the timing is right, add the almonds (almond slivers for mine).

Another step I added was to do a quick pulse of the oats and almonds in the Food processor (before you do the dates and raisins), dry before wet. I think this helped keep everything together. Also added a handful of walnuts (my love :) at this point in the journey.

While warming the honey and peanut butter on the stove, I added a “pinch” of salt. About a 1/4 tsp to it.

I followed your directions fairly closely, and it all came together very nicely, I like the crunch of those little chia seeds :)

These were so easy and so good!! I like that this recepie is so flexible with ingredients that I already have. I added pumpkin seeds instead of flax and added 1/4 cup of raisins because I was low on dates. They turned out amazing! I love your recipes because of their simplicity and with making healthy meals and choices!

These are literally to die for! Just made them and lovvveeee them. I used natural maple syrup – most amazing flavor. I added pepitas and cacao nibs and it just tasted divine. I have been searching for the perfect granola bars that actually taste amazing and I’ve found them! Thanks :).

I’ve made these for when I was travelling with my boyfriend. They were a total hit. Super easy and super delicious! I was surprised by how well they sticked together. Just like a store bought granola bad. Now I need to try your other granola bars as well. Thank you!

Amaaazing! I didn’t think my husband would like them as he likes the sugary chocolate dipped ones, so I made it for myself as a post-workout snack. Hubby mentioned how good it smelled in the kitchen and later he helped himself while the bars were cooling down in the fridge. I will not be buying granola bars from the store anymore! Thank you!

Hands down, the BEST granola bars I have ever made. I’ve tried again and again and they never came out quite right. But these are PERFECT. It’s like eating a candy bar. The one thing I am going to try next time is double up on the nut butter in place of the sweetener. I love that I can mix and match seeds and nuts. Thank you so much for this!

These were amazing! I love granola bars but I will never buy anymore after trying this easy and delicious recipe! I too keep snacks with me at all times and they are usualy some type of granola bar. These keep in the freezer well and I can basically put anything into these bars!! 5 stars from me!

Oh my goodness.
My kids, husband, friends devoured these bars and couldn’t believe how moist, chewy, delicious they were for being oh so simple.
Thank you so much for sharing this recipe with us and making our family eat better!!! :)

Just made it this morning. It was so great! I have to watch my blood sugar level so this will foot the bill. I think I’ll add the dark cinnamon powder from Costco to it next time to help with blood sugar. Thanks so much for this recipe! Regards, Henry
.

My favorite bars yet! My kids will eat anything I give them, but my husband is tough to convince when I’m trying to substitute a store bough conventional item, like granola bars. He loved these! I used pumpkin seeds instead of sunflower seeds because it’s what I had. These are so delicious. Mine still fall apart a little, but not like other bars. And if they’re kept frozen or really cold they don’t fall apart at all. So when you say you throw one in your bag for a snack….does it fall apart once warmed up or do you keep it cold on ice?

These are delicious. I left out chia seeds because I didn’t have them, used regular peanut butter because it’s what was in the pantry and I replaced 1/4 cup of the oats with quinoa (which I also toasted) because I love quinoa. They turned out really nice. Maybe a bit sweet for me but I think next time I will use the natural peanut butter or almond butter that’s called for to help with the sweetness. Thanks!

I found this recipe while trolling the internet for “chia bars” and made them this weekend.
I followed the recipe to the letter except, the only item didn’t have in my pantry was hemp seeds, I subbed hemp powder and it worked out fine. These were delicious and I will definitely a make them again.

I’ve made these a handful of times and they’re delicious! However, I’d like to make them for someone who doesn’t like chia seeds. Can I substitute flax meal for the chia seeds? If so, how much should I use? Or should I just leave them out? Thanks!

I need to send these on a camping trip – will they stay together unrefrigerated? Do you have a cooked bar with eggs which I could make? I am looking to make something low glycemic, high protein/fat for diabetics who are hiking.

Love these! I added toasted walnuts and sesame seeds, and cut the into 15 pieces. They kept very well in a covered container in the fridge for over a week. I will make these again, having fun with variations!

These were ABSOLUTE PERFECTION. I’m vegan and I eat extra-clean and healthy, so I won’t be using these as a snack or a treat, but as the perfect food to bring along when I’m out hiking, or on those days when I need a light meal to have before a 6 PM film or class. I made them without any sweetener, because I feel that dates are already very sweet, and I added some raw hulled hemp seeds and some toasted coconut. This is the best recipe I’ve ever found online: no fat, no stupid empty carbs, nothing artificial, and no need to add any sweetener. Thank you for this!

These bars are so delicious and great for people trying to eat more non-processed foods! Only complaint is the little seeds get everywhere when you eat them but they’re totally worth the nutrition! I tried the five-ingredient bars and loved those too.

I made these today and the were delicious. I didn’t have any flax seeds so i replaced with pepitas and since being in australia hemp seeds are illegal so i replaced with desicated coconut. They are very peanutty but very nice. Well done!

I just made these after having this recipe saved on Pinterest for a long time!
They are so amazingly delish….I am probably going to eat them all myself within the next few days. An awesome sweet treat for me that I can feel good about eating. Thank you so much!

Holy moly! Made these for an upcoming road trip and have to restrain myself from eating them all before the actual trip! Delicious. A perfect healthy, portable snack for someone like me who has food sensitivities and can’t grab any old thing at a gas station! Plus who would want a store brand bar after tasting these babies? Thanks Dana!

I have been looking for some type of healthy lunch bar for my upcoming 12 day canoe trip from Fulton GA to the Gulf of Mexico on the Suwannee River. I think I have found it.
High calorie breakfast and high calorie dinner – light snack for lunch.
Question: what kind of care do these bars need so that they will not spoil during the twelve day trip? Will dividing them up into small zip bags and putting in a cooler work? Do I need to worry about keeping them cool at all? Thank you in advance.

These bars looks great. I’m going to try and make them this weekend. Is there a way to keep these bars longer than a couple of days without freezing them? What do other companies that make preservative free all natural bars (e.g. Kashi, Kind) put in their bars so that can keep for several months?

Thanks for an awesome recipe. I was so tempted to make this even when I had no dates in the pantry. Instead, used raisins. Followed the recipe largely with some variations/additions like: 73% dark chocolate pieces, coconut flakes and cinnamon. It turned out good and is so addictive. Next time, I will try with dates and hope it will be less crumbly. Simple Love it…
I would like to share the picture…. if its possible… I couldn’t see any pic upload link

I actually have a question. A friend shared these granola bars with us. I thought I would find it in the Minimalist Baker’s Cookbook, which I just received in the mail, but it wasn’t (it looks like an awesome book, however!). I wondered if this recipe is in a cookbook of yours.

food processor/blender/chopper did not work for me as the dates were too hard. I just chopped them by hand (and then i saw the suggestion about soaking in water, i’ll try that next time!). bars turned out great, but chopping was a bit tedious… I also needed to use more peanut butter/maple syrup to hold everything together – probably also b/c the dates were dry.

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Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.